Tagliatelle with cuttlefish

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

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Preparation method:

For the pasta: make a fountain with the flour and add the eggs. Mix the eggs in well, trying to incorporate as much flour and air as possible. Knead the pasta to obtain a uniform dough. Cover and allow to rest for about ½ hour. Roll out the pasta so it is not too thin. Dust with flour and allow to dry on a worktop for about 30 minutes. Roll the pasta up tightly and cut into strips using a sharp knife. Loosen the tagliatelle and place on a pastry board. For the sauce: clean the cuttlefish and slice. Place in a deep pan with the oil and coarsely chopped shallots, onions and garlic. Cook over a moderate heat for about 5 minutes. Add the wine, salt and pepper to taste and allow to evaporate. Cover and cook over a moderate heat. Add some salt and the bay leaves to the water for the pasta. Add the tagliatelle as soon as the water comes to the boil. Drain and serve with the sauce previously prepared.

Preparation method:

For the pasta: make a fountain with the flour and add the eggs. Mix the eggs in well, trying to incorporate as much flour and air as possible. Knead the pasta to obtain a uniform dough. Cover and allow to rest for about ½ hour. Roll out the pasta so it is not too thin. Dust with flour and allow to dry on a worktop for about 30 minutes. Roll the pasta up tightly and cut into strips using a sharp knife. Loosen the tagliatelle and place on a pastry board. For the sauce: clean the cuttlefish and slice. Place in a deep pan with the oil and coarsely chopped shallots, onions and garlic. Cook over a moderate heat for about 5 minutes. Add the wine, salt and pepper to taste and allow to evaporate. Cover and cook over a moderate heat. Add some salt and the bay leaves to the water for the pasta. Add the tagliatelle as soon as the water comes to the boil. Drain and serve with the sauce previously prepared.